Blueberry Muffins
These blueberry muffins are fluffy, moist, and loaded with fresh blueberries. Whether you’re making these for a weekend breakfast or a midweek snack, this recipe is quick, simple, and delicious!
Yield: 16 muffins
Ingredients
- 1 ½ cups fresh blueberries, washed & dried (reserve some for topping)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 Tablespoons light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1 cup milk, room temperature
- coarse sugar for topping (optional)
- non-stick cooking spray for liners
Instructions
- Preheat oven to 375°F.
- Rinse blueberries and pat dry. Set aside a handful for topping muffins; place the rest in a small bowl.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Sprinkle 1 Tablespoon of this mixture over the bowl of blueberries and toss to coat (this keeps them from sinking).
- In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs and vanilla; whisk until smooth. Then, whisk in milk.
- Add half the dry ingredients to the wet and whisk until mostly incorporated. Add the remainder and whisk just until combined. Don't overmix.
- Use a spoon to gently fold in the floured blueberries. Batter will be similar to pancake batter.
- Line muffin pans with paper liners (makes 16–18 muffins). Lightly spray liners with non-stick spray. Fill each about ¾ full (using just under ⅓ cup batter). Top with reserved blueberries and coarse sugar, if desired. Fill any empty muffin cups halfway with water.
- Bake for 14–16 minutes or just until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer muffins to a rack to cool completely.
Notes
Makes 16–18 muffins. If using multiple pans, fill any empty cups halfway with water.